Cooking, Recipes new york strip steak
aloha, i’m chef emerson from the bull shedin kapa’a. today i’ll be Cooking, Recipes a new york strip steak. first thing with our steaks is get the grillreal hot. it’s real basic, you just lay the steakdown, first thing i’ll do is season. season your steaks. our new york steak is 12 ounces.it’s black angus. we cut it ourselves. we just put in on the menu a few months ago andit’s selling well. one of our more popular dishes. don’t touch your steak too soon. you don’twant to throw it on for 10 seconds and mess with it. let it grill for at least three tofive minutes on each side. it crusts our steak
and we get nice diamonds on our steaks becausepresentation is everything. our menu is big, there are lots of choices.you can get steak and lobster, steak and shrimp, fish, scallops. now our steak is ready to cross. see how easythe lines come if you don’t touch it? you get a nice line. turn the steak 180 degrees. let that sit forthree to five minutes. if you have a really nice piece of steak,the ingredients are really basic, you don’t need a lot, keep it simple, like we do atthe bull shed. salt, pepper, and butter. i like eating meat with baked potatoes. slitit in the center, open it up and give it a
scoop of butter, a scoop of sour cream, bacon,chives. now our steak is ready to flip, it’s gota nice crust. the second i flip it i brush it with butter to keep it juice. i pull itdown to a lower heat to keep the juices inside. the last touch is to give it one last glaze,always season your steak before you serve it. always double season. our steak is done, bringit here to our plate, and with our steak dinners we have choices of two butters you can get,one is blue cheese butter, one is pinot noir butter. a little green onion for garnish. this isthe 12 ounce new york strip steak at the bull
shed. i’d like to thank you for spendingtime with me and letting me show you our dishes. i’d like to invite you to come down, we’reopen 7 days a week, we serve dinner from 5:00 - 9:30, and we have a happy hour from 4:30- 5:30.
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